Chocolate Oatmeal Cookies

This is a delightful, quick, and easy recipe. I added 1 teaspoon of instant espresso powder to the flour mix for a little extra oomph.

The batter was a bit dry, so I added another 1/3 to 1/2 cup of water to the recipe.

It was really easy and simplistic and lived making them; face it anytime that you add chocolate to something it just makes it better.

These cookies are fantastic. Don’t do know who needs to hear this but make these soon oatmeal double chocolate love . I added a smidge of espresso powder, upped the cinnamon and added nutmeg , plus 1/2 c pecans , butter instead of margarine—and because I’m gluten-free I use King Arthur 1 to 1 . They were not dry. They were not flavorless. Cooked 10 min. 31 medium sized cookies. 111 calories per cookie. Very happy with this recipe on a snowy spring day!

I simply adore chocolate and cinnamon together, and I love a small size bake. So this recipe is perfect for me. It would have yielded about 2 dz average size cookies, but I made the second sheet 8 larger cookies. Oh I used real organic butter, cacao powder, and Tollhouse peanut butter and chocolate chips. I rolled them and flattened them a little as they don't spread much, and baked them 10 min. They were textured almost like a crackle cookie but then chewy and moist inside. It was one of my favorite cookie experiences ever - sweet and perfectly salty, chocolatey then warm and texturally interesting. I will be making these often.

I used Crisco shortening stick for the margarine, and Truvia Granulated Blend and Truvia Brown Sugar Blend for the sugars. They weren't dried out, but not as moist as I would like. When it came time to add the oats and chocolate chips, there wasn't quite enough moisture to stir with a spoon. I had to get in there with my hands and roll the batter into balls to transfer to the pan. They didn't flatten on their own in the oven either, I had to press them down with a fork. Next time, I will use regular butter. I feel like the Crisco shortening stick was the main issue. It was my first time using one, and I do notice it seems firmer than normal Crisco. I didn't notice anyone else in the comments mention needing to add milk or water to help. Maybe I was ignoring my instinct to do that, since everyone else's seemed to turn out so good without alterations.

These are absolutely DELICIOUS!!! Ranks right up there with the best cookies that I have ever eaten. Slightly crispy sides and chewy centers. I did add extra chocolate chips and 2 tsp oil. I will definitely be making these again

Instead of egg I used chickpea juice. Kids love them, so that’s a win in my books.

Ended up accidentally using a whole stick of butter and decided to use 1 cup of Butterscotch Chips. These are a new family favorite. Except for me because I don't eat any kind of chocolate unless it's candy chocolate. If/When I make these again I will use a whole stick of butter again, since everyone seemed to like it that way. I baked these at 9, 9:30, and 10 minutes. I think for me they came out looking the best in the 9:30 and 10 minute batches.